Line two 15 x 10-inch cookie sheets with parchment and brush with melted butter.

Roll dough until it is 12 x 18-inch rectangle.

Brush with remaining butter (but leave about 1/2 inch at long side[on other side from you] with no butter so it will stick when rolled up).

Sprinkle with sugar/cinnamon filling mixture.

Roll up dough from longer side[close to you], snug but not too tight.

Cut dough with sharp knife (or dental floss–if you know that trick–crossing it around roll and pulling quickly) in slices approxamitely 1″ thick.

Arrange in pan and cover loosely with foil (coated with non-stick spray so it won’t stick). (DON’T BE TEMPTED TO CROWD THEM IN THE PAN — they will end up doughy–not cooked all the way through. They rise and spread.).

(I also brush a bit of butter between sides of rolls so that when they rise they won’t stick completely to each other–helps separate them when you serve them).

To prepare glaze, mix ingredients with 2 tablespoons warm water.

If it is too thick, add additionly warm water until it is thin enough to drop easily from a spoon.

WANT TO EAT THEM IN ABOUT AN HOUR AND A HALF?.

Let dough rise until doubled again, about 45 minutes to an hour.

Preheat oven to 350°F.

Bake rolls for 20 to 25 minutes, until puffy and golden brown.

Let cool 5 minutes or so and then drizzle glaze over warm rolls and serve.

FOR OVERNIGHT RISING, after rolls are shaped and arranged on pan, cover and place in the refrigerator to rise overnight (8 to 10 hours).

Take them out to sit at room temperature for about 20 minutes before baking.

There is plenty of cinnamon sugar–I don’t use all of it. Use according to your own tastes.